A lighter than air, creamy no bake eggnog pie is for serious eggnog lovers and cream pie eaters alike! With a simple graham cracker pie crust and a few simple ingredients, it will become a family favorite no bake pie recipe too! Loaded with holiday flavor, the perfect dessert for the holiday season.
Make Graham Cracker Crust (if not using store bought)
In a food processor or blender or in a baggie crush the graham crackers until they are fine crumbs. Using a fork, stir in the sugar and melted butter. Make sure all the crumbs are moist, if too dry, add a little extra melted butter one tablespoon at at time. Pour into a deep dish pie plate or 9” springform pan and press firmly and evenly into the bottom and up the sides of pan. Freeze for 30 minutes while preparing the eggnog filling.
Homemade Cool Whip
In a clean, cold bowl of a stand mixer or mixing bowl, pour in cold heavy cream. With the whisk attachment over medium-high speed, beat heavy cream until soft peaks form.Reduce speed and add powdered sugar to taste and vanilla extract, return to high speed and whip until stiff peaks form. Almost to the butter stage, but not quite. The whipped cream should be really thick. Place in the fridge until ready to use. Step-by-step tips in this post on how to make homemade cool whip.
Make Eggnog Pie Filling
In a medium mixing bowl combine pudding mix, eggnog, nutmeg and if desired a little vanilla extract (try my homemade bourbon vanilla). Beat mixture with a whisk or electric mixer until thick and pudding like.
Fold in homemade whipped topping carefully, until no whipped cream streaks are visible. I gave it a quick and gentle whisk at the very end to make sure it was all incorporated.Scoop eggnog pie filling into the prepared graham cracker crust, smooth and tap gently a few times on counter to remove air pockets.
Refrigerate for 4 or more hours. Preferably overnight for the smoothest slicing. To serve; slice servings and serve with a dollop of whipped cream and a sprinkle of fresh ground nutmeg.
Notes
StorageStore in the fridge for up to 3 days, it might get a bit soggy after that point, but don’t worry, it’s still good! Freeze | This recipe may also be frozen, flash freeze for 30 minutes, then wrap twice with plastic wrap or aluminum foil and if you can fit into a baggie, place in the baggie. Do not thaw to serve, serve as a frozen eggnog pie. Simply remove from the freezer about 20 minutes before serving to soften the crust.
Variations & Substitutions
Homemade Eggnog | I have not tried this, but I believe a good full-fat homemade eggnog would work well in this recipe.
Cool Whip | Whipped topping (aka Cool Whip) may be used in place of the stabilized whipped cream, do not use the light versions, as it might not set up well. Thaw first.
Use different flavors of instant pudding; try using French vanilla, Cheesecake or white chocolate for variations to this easy dessert.
Spike your eggnog pie! Add 2-3 teaspoons of rum, bourbon, brandy or whiskey. If you like that you might also enjoy this boozy Rum Cake or this Italian Tiramisu.
How to Make a Standard Size Eggnog Pie (not deep dish)
1 standard graham cracker crust
1 3.4 ounce box Instant Vanilla Pudding
1 ½ cups eggnog (full fat)
2 cups whipping topping (use the same recipe as above and save the rest to top your pie)
1/2 teaspoon nutmeg
½ teaspoon vanilla extract
Follow instructions for pie above.TIPS
If using a regular pie crust, bake and chill before adding the eggnog pie filling.
Use full fat eggnog and heavy cream for this recipe, if not it might not set up correctly
May use Cool Whip or other whipped toppings (but this is really just as easy and so much better for you!)
Use instant pudding, not the kind you need to cook. Make sure you purchase the larger box of instant pudding or use 1 ½ of the smaller boxes.
Make your graham cracker crust a day or two ahead, wrap well and freeze until ready to use.